Lentil & Spinach Soup is a warm, comforting bowl full of tender lentils and fresh, bright spinach. It’s simple but packed with flavor, with gentle spices and a cozy, hearty texture that makes it perfect for any day you need something nourishing and easy. The combination of earthy lentils and vibrant greens makes every spoonful feel wholesome and satisfying.
I love making this soup because it’s so quick to pull together, and it feels like a little hug in a bowl. The lentils soften up nicely without turning mushy, and the spinach adds just the right pop of color and freshness at the end. I usually toss in a squeeze of lemon juice right before serving to brighten everything up—it really lifts the flavors.
It’s such a versatile soup too. I often serve it with some crusty bread for dipping or a side salad for a light lunch or dinner. Whenever I make Lentil & Spinach Soup, it’s always a hit with family and friends because it’s simple, healthy, and so comforting. It’s one of those meals that feels just right whether you’re relaxing at home or need a little extra warmth after a busy day.
Key Ingredients & Substitutions
Lentils: Green or brown lentils hold their shape well in soup, giving a nice texture. If you don’t have these, red lentils cook faster but get softer, making the soup thicker.
Spinach: Fresh spinach adds a lovely green color and mild flavor. You can also use kale or Swiss chard if you want a sturdier green.
Vegetables (onion, carrot, celery): These make a classic flavor base. If you’re missing celery, just add a bit more carrot or onion for sweetness.
Spices: Cumin and turmeric add warmth and depth. Smoked paprika is optional but adds a nice smoky hint. If you don’t have paprika, just skip it or use a pinch of chili powder for mild heat.
Tomatoes: Canned diced tomatoes work well, but fresh tomatoes add a fresher taste when in season. You can leave them out if you prefer a smoother lentil flavor.
How Do I Get Lentils Tender but Not Mushy?
Cooking lentils perfectly can be tricky—you want them soft but still holding together. Here’s how I handle it:
- Rinse lentils well; this helps remove dust and debris.
- Add lentils after your veggies and spices are cooked to start the simmering process gently.
- Simmer gently, covered, for about 25-30 minutes. Avoid boiling too hard as it can break them down quickly.
- Check lentils around 20 minutes to see how tender they are, and add more broth if the soup looks dry.
- If you want a chunkier soup, stir a little less. For creamier texture, mash some lentils gently with the back of a spoon once cooked.
Equipment You’ll Need
- Large soup pot – I find it easy for sautéing vegetables and simmering the lentils all in one place.
- Cutting board and knife – for chopping onions, carrots, celery, and greens comfortably.
- Measuring cups and spoons – to keep ingredients balanced and consistent.
- Stirring spoon – a sturdy spoon helps stir the soup without splashing.
Flavor Variations & Add-Ins
- Use red lentils instead of green or brown for a softer, creamier texture that thickens the soup more.
- Add cooked sausage or shredded chicken to make it more filling and protein-packed.
- Include other greens like kale, Swiss chard, or collard greens for varied textures and flavors.
- Sprinkle with a dash of chili flakes or cayenne for some heat, or add a teaspoon of curry powder for extra spice.
How to Make Lentil & Spinach Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon smoked paprika (optional)
- 4 cups vegetable broth or water
- 1 can (14 oz) diced tomatoes or 2 fresh tomatoes diced
- 4 cups fresh spinach leaves, roughly chopped
- Salt and black pepper to taste
- Juice of half a lemon (optional)
- Fresh parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This Lentil & Spinach Soup recipe takes about 10 minutes to prepare and roughly 30 minutes to cook, so plan for around 40 minutes total. It’s quick and easy, perfect for a healthy weeknight meal!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Cook them, stirring occasionally, for about 5 to 7 minutes until the veggies soften and the onion turns translucent.
2. Add Spices and Garlic:
Stir in the minced garlic, ground cumin, turmeric, and smoked paprika if you’re using it. Cook everything together for about 1 minute until you can smell the spices becoming fragrant.
3. Add Lentils and Liquids:
Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth. Stir everything well to combine.
4. Simmer the Soup:
Bring the soup to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for about 25 to 30 minutes, or until the lentils are tender.
Remember to stir now and then. If the soup looks too thick, add more broth or water as needed to keep it just how you like it.
5. Add the Spinach:
Once the lentils are tender, add the fresh spinach to the pot. Stir the soup and let the spinach wilt for 3 to 5 minutes.
6. Season and Serve:
Season the soup with salt and freshly ground black pepper to your taste. If you like, squeeze in the juice of half a lemon to brighten the flavors.
Ladle the soup into bowls and garnish with fresh parsley or cilantro if you want. Serve it hot, perhaps with crusty bread or your favorite side dish.
Can I Use Canned Lentils Instead of Dried?
Yes, you can! If using canned lentils, rinse and drain them well, then add them toward the end of cooking. Since canned lentils are already cooked, simmer the soup just long enough to heat through and wilt the spinach, about 5-10 minutes.
Can I Substitute Frozen Spinach for Fresh?
Absolutely! Just thaw and drain the frozen spinach before adding it to the soup. Add it in the final few minutes of cooking, just like fresh spinach, to warm through without overcooking.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally. You may want to add a splash of broth or water if it thickened too much.
Can I Freeze Lentil & Spinach Soup?
Yes! This soup freezes well. Let it cool completely, then transfer to airtight containers or freezer-safe bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.